Preheat oven to 425 degrees.
Place prepared crust on pizza pan.
Spread spinach dip over entire crust.
Sprinkle with water chestnuts if the spinach dip does not already contain them.
If you can't find a good spinach dip in your local grocery deli there are many fine recipes here on Zaar.
Sprinkle with Mozzarella cheese.
Bake 10- 12 minutes until cheese and dip are bubbly and slightly browned.
Cool a few minutes before cutting.
Cut into wedges for lunch or dinner or cut into squares to use as an appetizer.
Squeeze spinach until dry.
In bowl, stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions.
Cover; refrigerate 2 hours.
If desired, serve in a round loaf of pumpernickel bread or as dip for raw vegetables.
In medium bowl, combine soup mix, sour cream and real mayonnaise.
Stir in spinach and water chestnuts.
Cover; chill. Stir before serving.
Serve with Melba snacks.
Squeeze excess moisture from spinach. in bowl, combine sour cream, spinach, mayo, soup mix, water chestnuts, and green onions. Stir until well combined.
Cover and refrigerate at least 2 hours to blend flavors.
Scoop out large hollow through top of bread loaf. Fill with dip mixture.
serve with bread cubes from cut center and assorted fresh veggies.
Cooking time includes marinating time.
Drain spinach until dry.
Stir together all ingredients. Refrigerate for at least 2 hours.
Serve with bread, crackers, vegetables or chips.
Squeeze spinach until dry.
Mix all ingredients together and refrigerate.
Squeeze excess moisture from spinach.
In bowl, combine all ingredients.
Stir well to combine.
Cover and chill for at least 2 hours before serving.
Squeeze spinach until dry.
In medium bowl, stir together spinach, sour cream, mayo, water chestnuts and green onions. Cover; refrigerate 2 hours.
If desired, serve with pumpernickel bread or crackers.
Makes 3 cups.
Squeeze spinach until dry.
In medium bowl, stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions.
Cover and refrigerate 2 hours.
Makes 3 cups. Serve with raw veggies, crackers or round rye bread.
Squeeze spinach until dry. In medium bowl, mix spinach, sour cream, mayonnaise, soup mix, water chestnuts and onion. Cover; refrigerate for 2 hours before serving. Serve with crackers or with Hawaiian bread.
Squeeze spinach until dry.
In medium bowl, stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts, green onions, lemon juice and Parmesan cheese.
Cover; refrigerate 2 hours.
If desired, serve with pumpernickel bread, crackers or vegetables.
Makes 3 cups.
Combine all ingredients; stir to mix well.
Cover; chill. Makes 3 cups.
To make Swiss Spinach Dip, add 1 1/2 cups shredded Swiss cheese.
In medium bowl, stir spinach, sour cream, mayonnaise, soup mix, water chestnuts, and green onions.
Mix until well blended. Cover and chill for 2 hours to blend flavors.
Stir well before serving.
Serve with your favorite crackers.
nother use.) Fill bread with spinach dip just before serving; cover with
Let spinach thaw.
Squeeze until dry.
Mix together other ingredients.
Slice long loaf of Italian bread and fill with spinach dip or take a purple cabbage and fill with spinach dip.
Thaw and drain spinach. Set aside. Mix all other ingredients. Squeeze excess juice out of spinach with fork or spin dry. Add all items together. Refrigerate. Hollow out round rye (or pumpernickel) bread. Keep bread pieces to dip. Fill hollow with Spinach Dip when ready to serve.
Thaw spinach.
Press out all of the water.
Add remaining ingredients to spinach and mix well.
Refrigerate 2 hours before serving.
Cut the top center portion out of the Hawaiian bread. Core loaf out.
Spoon in the spinach dip before serving.
Serve the dip with the cored out bread or crackers and fresh bite-size vegetables.
Thaw spinach; squeeze all water out.
Mix the rest of the ingredients together, all except the bread.
Refrigerate overnight.
When ready to serve, hollow bread out and save inside pieces.
Pour spinach dip in hollow.
Take inside pieces of bread and break up in chunks and lay around bread loaf to dip in spinach dip.
Enjoy!
For the dip: Drain spinach and press out as much
Combine the sour cream and mayonnaise.
Boil the spinach until separated.
Then when finished, strain until no water is left. Put drained spinach in same bowl as the sour cream and mayonnaise. Chop the chestnuts and put them in the same bowl.
Add the package of leek onion soup mix.
Now mix with wire whisk.
Now set in refrigerator with foil over the top.
Hollow out the round loaf of bread.
Cut the long loaf of bread into bite-size pieces.
Put spinach dip in the hollowed out round loaf when ready to serve.